From ham soup to a dessert with nuts

smcclanahan

From ham soup to a dessert with nuts

I received an e-mail that Wood & Huston Bank has put together a cookbook called "Cooking For a Cure." They are $10 each, and the money goes to the American Cancer Society. If you are interested, you may seek further information from Tricia at the bank.

Community-style cookbooks are always a favorite of mine, and I look forward to getting a copy very soon.

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This week we have a recipe for an ice cream sandwich dessert that we recently had a request for. It is a little different from the last one I shared with you with the addition of the salted peanuts.

Ice Cream Sandwich Dessert

19 ice cream sandwiches

1 cup salted peanuts

1 jar (11 3/4 ounces) hot fudge ice cream topping

1 carton (12 ounces) Cool Whip, thawed

Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of an ungreased 13-by-9-by-2-inch baking pan. Arrange 8 sandwiches in opposite direction in the pan. Spread with half of the Cool Whip. Spoon fudge topping by teaspoon full onto Cool Whip. Sprinkle 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts. The pan will be full. Cover and freeze. Remove from the freezer 20 minutes before serving. Cut into squares. Can be frozen up to 2 months. Makes: 12 to 15 servings.

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Jodi Thompson of Jackson has a variety of recipes she would like to share with us today. Jodi has been busy lately with a new endeavor and I miss hearing from her. I hope you enjoy all of these recipes she has today, and I am going to go all the way to the bottom of this column and try the dazzling marinated pork chops. They sound delicious, as do all of these recipes.

Reese's Balls

1 box confectioners sugar

1 cup crushed graham crackers

1 cup peanut butter (smooth or crunchy)

2 sticks butter, softened

1 teaspoon vanilla

12 ounces chocolate morsels

1/2 block of candy wax

Mix sugar, graham crackers, peanut butter, butter and vanilla together, then let stand in freezer for 1 hour. Roll into marble-sized balls and put on wax paper. Melt chocolate morsels and candy wax in microwave, mix well. Dip balls in chocolate using a toothpick. Makes about 100 candy balls.

White Chocolate Noodle Clusters

12 ounces chow mein noodles

12 ounces almond bark or white chocolate

1 cup chopped pecans, roasted

Put dry ingredients in large bowl. Melt almond bark in microwave and pour over dry ingredients and mix well. Form into balls about the size of a tennis ball. Place on wax paper and let them cool and get firm.

Sugar-free Strawberry Pie

This is the best sugar-free pie you've ever tasted!

3 cups strawberries

1 teaspoon cornstarch

1 cup water

4 packs Sweet 'n Low, or use Splenda equal to 8 teaspoons

1 small package sugar-free strawberry Jell-O

1 reduced-fat graham cracker crust

Mix water and cornstarch in saucepan and cook on medium heat. Keep stirring. Cook until mixture starts to thicken. Take off from heat after mixture is thick and set aside for 10 minutes. Mix in Jell-O and sweetener and stir well. Pour in strawberries a little at a time, mixing well, then pour into pie shell. Do not mix Jell-O by package instructions. Pour straight into mixture. Chill 3 hours.

Scalloped Potatoes Supreme

1/4 cup minced onion

1/4 cup chopped green pepper

2 quarts thinly sliced peeled potatoes, about 8 medium potatoes

1 can condensed cream of mushroom soup

1 teaspoon salt

Dash of pepper

1 cup milk

In large bowl mix all ingredients together. Pour half of mixture into a greased 11-by-7-by-2-inch baking dish. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 20 to 25 minutes. You may wish to put shredded cheese on top. Cover with foil. Return to oven until the cheese melts.

Mandarin Orange Cheesecake Dessert

1 1/2 cups boiling water

1 package (8-serving size) Sparkling Mandarin Orange flavor gelatin

2 cups cold ginger ale

1-1/2 cups graham cracker crumbs

1/2 cup (1 stick) butter or margarine, melted

1/2 cup sugar, divided

1 package cream cheese, softened

1 tub (8 ounces) Cool Whip, thawed

2 cups assorted fruit, such as red and green grape halves, strawberry halves, blueberries, raspberries and mandarin oranges

Mix crumbs, butter and 1/4 cup of the sugar in 13-by-9-inch baking dish. Press firmly onto bottom of dish. Refrigerate until ready to use. Beat cream cheese and remaining 1/4 cup sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread evenly over crust. Place fruit in rows over cream-cheese layer. Spoon thickened gelatin over fruit. Refrigerate 3 hours or until firm.

Ham Soup in the Crockpot

1 pound diced ham

1 onion, chopped

2 cups corn

3 tomatoes, peeled and diced

2 potatoes, peeled and diced

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon salt

Tabasco pepper sauce, to taste

Water or broth to cover

Place ingredients in slow cooker. Cover and cook on low 8 to 10 hours. Stir occasionally. Add water if necessary.

Strawberry Stuffed French Toast

1 cup sliced strawberries

1/2 teaspoon lemon juice

1/2 teaspoon lemon zest

4 tablespoons sugar

4 1-inch-thick slices of French bread

1 cup low fat milk

2 teaspoons vanilla extract

1/4 teaspoons baking powder

4 egg whites

2 eggs

3 teaspoons butter

Fresh strawberries

For strawberry syrup: Mix together the 1 cup of strawberries, the lemon juice and zest and 2 tablespoons sugar. Set aside.

Cut bread slices in half and cut a slit in each slice to form a pocket. Stuff with strawberries, secure with toothpicks. Place slices in a 13-by-9-inch greased or buttered baking dish. In a saucepan, combine milk, sugar, vanilla, baking powder and eggs. Mix well. Pour over stuffed bread, turning to coat. Chill for 30-60 minutes, turning bread pieces occasionally. Grease another 13-by-9-inch baking pan. Move bread pieces to this second pan and bake for 3-6 minutes on each side. Serve warm with syrup and additional strawberries.

Dazzling Marinated Pork Chops

1 cup water

1/2 cup soy sauce

1 tablespoon frozen orange juice concentrate

1 tablespoon honey

6 boneless pork chops, 3/4 inch thick

Combine the first four ingredients in a large reclosable plastic bag. Add pork and turn to coat. Seal bag and refrigerate at least 6 hours, turning occasionally. Drain and discard marinade. Grill uncovered over hot coals or broil 6 inches from the heat for 10 to 14 minutes or till juices run clear.

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Once again, and so quickly, I am out of room for another week. Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.